Wash the Romanesco broccoli, divide it into florets, and blanch it for 10 minutes in lightly salted water; reserve the cooking water for use as broth for the risotto.

Sauté the chopped onion in 40g of butter, then add the rice and toast it, then deglaze with dry white wine.

Cook the rice, gradually adding the broccoli water.

Remove the rind from the Goat’s Blue and cut it into cubes. When the rice is half cooked, add the Romanesco broccoli, setting aside a few florets for the final garnish. Finally, stir in 100 g of Blu di Capra and the remaining butter.

Serve the risotto garnished with the reserved Romanesco broccoli florets, the diced Blu di Capra cheese, the chopped hazelnuts and seasoned with thyme leaves.

320 g Rice
700 g Romanesco broccoli
1/2 onion
80 g Butter
80 g chopped hazelnuts
150 g Goat’s Blue Cheese
1/2 glass dry white wine
Salt to taste
Pepper to taste
Thyme to taste